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Tart Lemon Ring Mold Recipe

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This gelatin mold looks as good as it takes! With its sunny lemon color, it brightens up any table. I usually make two because it disappears so quickly. My husband raves about it. -Patricia Ryzow, Thousand Oaks, California

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Tart Lemon Ring Mold Recipe

Prep: 20 min. + chilling

Yield: 10-14 Servings

20 20

Ingredients

1 envelope unflavored gelatin
1 cup cold water
2 packages (3 ounces each) lemon gelatin
2 cups boiling water
1 can (12 ounces) frozen limeade concentrate, thawed
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
Fresh strawberries

Directions

In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved.
In a large bowl, dissolve lemon gelatin in boiling water. Stir in unflavored gelatin mixture and limeade concentrate. Refrigerate until slightly thickened.
In a small bowl, beat cream until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat the gelatin until frothy. Stir in the whipped cream.
Pour into an 8-cup ring mold coated with cooking spray; refrigerate until set.
Unmold onto a serving platter. Fill the center with strawberries. Yield: 10-14 servings.

Nutritional Facts 1 serving (1 piece) equals 193 calories, 13 g fat (8 g saturated fat), 47 mg cholesterol, 28 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.

Originally published as Tart Lemon Ring Mold in Taste of Home April/May 2002, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Tart Lemon Ring Mold (4)

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Reviewed on May. 04, 2012 by jlc2of4

This was very good but need to mix very well. Next time I will try using frozen lemonade concentrate instead of limeade. Instead of strawberries, I used mandarin oranges in the center and around the bottom. It looked wonderful.

Reviewed on Feb. 13, 2012 by jnjrok

Don't know whether to call it a salad or dessert...delicious! I normally don't care for jello without fruit in it, but this is the exception. Great year round, but a wonderful addition to a spring or summer meal.

Reviewed on May. 04, 2011 by NatashaFatale

This was very good! I made it in a crystal bowl and mixed about a cup of strawberries into it before I put it in the fridge. It seperated beautifully, and the strawberries floated to the top with the creamier mixture. It was a wonderful presentation and tasted great!

Reviewed on Jun. 05, 2008 by marlowesmom

Have made this many times since it appeared in the magazine and it always receives raves. Fabulous!